Key Lime Pound Cake with a Tangy Citrus Glaze: A Zesty, Refreshing Treat

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Pound Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, key lime juice, lime zest, and vanilla extract.
Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Glaze:

While the cake is cooling, whisk together the powdered sugar, key lime juice, lime zest, and heavy cream (if using) until smooth.
Glaze the Cake:

Once the cake has cooled for about 10 minutes, remove it from the pan and place it on a wire rack. Drizzle the citrus glaze over the top of the cake, allowing it to soak in and form a glossy finish.
Serve:

Slice and serve the Key Lime Pound Cake with a cup of tea or as a delightful dessert to enjoy with friends and family!
Serving and Storage Tips